Condiments

Easy Homemade Mayo Recipe

at a glance
Prep Time 10 minutes
Servings 16 Servings

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This is the easiest, most delicious, no-fail homemade mayo on the internet. Even mayo haters will love this mayo and I’ve got so many tips and tricks to nailing this kitchen staple, you’ll have this recipe memorized in no time.

Mayonnaise (usually called “mayo”) is a thick, creamy condiment often used on sandwiches, hamburgers, and in tuna and chicken salads. It’s also the base of many dressings and sauces (think: aioli, tartar sauce, ranch). Mayo is created by emulsifying (fancy word for blend) oil, egg (or egg yolk), and some sort of acid (in this case, lemon juice). 

Top down view of mayonnaise in a jar with a spoon next to the jar. There are also lemon halves, avocado oil, and a light blue linen on the table next to the mayo.

There are two main reasons I like to make my own mayo vs. go for store-bought. First, the flavor is way better at home. I know some brand loyalists will want to fight me on this, but I was NOT a mayo lover until I made my own. I love this recipe so much. Second, I can control the ingredients. Specifically, the oil that it’s made with – this recipe calls for avocado oil rather than soybean or vegetable oil. While you can buy avocado oil mayo in many stores now, it tends to be pretty pricy, so if you have the time to make your own, it’s a great way to hone in on your grocery store budget. Note that this recipe also works with olive oil, if you want to go that route!

Is homemade mayo safe to eat? This question is a common one and typically points the question to the raw egg in homemade mayo, and the answer here really comes down to the eggs you’re buying and whether or not you trust the sourcing. If you’re buying high-quality ingredients, there shouldn’t be any reason for concern, but always trust your instinct and do what you feel most comfortable with.

Homemade Mayonnaise Ingredients

Below, you’ll find the 4 ingredients needed to make your very own homemade mayo. Most of this is probably already in your kitchen! Here’s what you’ll need:

Ingredients for homemade mayonnaise on a grey and white marble surface.
  • 1 large egg, room temperature
  • 2 tablespoons of fresh lemon juice (the juice from about 1 small lemon)
  • ½ teaspoon of coarse sea salt
  • 1½ cups of avocado oil (or other mild-tasting oil)

How to Make Mayonnaise at Home

Instructions for both the immersion blender and the food processor (or regular blender) methods are below. Both methods are incredibly easy!

Hand cracking egg into large mason jar.
Hands holding citrus juicer to squeeze lemon juice into large mason jar over a cracked egg.
Hand pouring salt into large mason jar over a cracked egg and lemon juice in a large mason jar.
Hand pouring oil into large mason jar with cracked egg and lemon juice on a grey and white marble surface.
Hand holding immersion blender in a large mason jar as mayonnaise starts to form at the bottom and oil layered on top.
Hand holding immersion blender in a large mason jar blending homemade mayonnaise.

Immersion Blender Method

  1. Add the ingredients to a large mason jar – place the egg, lemon juice, salt, then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature.
  2. Blend – place the immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated.
  3. Use or store – use the mayo right away or transfer it to a jar (or place the lid on the mason jar you’re blending in) for storage. It will keep in the refrigerator for up to 2 weeks.

Blender/Food Processor Method

  1. Add the egg, lemon juice, and salt to a food processor/blender – place the egg, lemon juice, and salt in a food processor or blender. Blend for about 30 seconds, until smooth and frothy.
  2. Slowly drizzle in the avocado oil – with the machine running, drizzle in the avocado oil as slowly as possible. It should take at least 2 minutes to add all of the oil. After adding the oil, stop the machine to check that the mayo has been emulsified. It should be thick enough to form a peak on your finger. If it isn’t, with the machine running, slowly drizzle in more oil, 1 tablespoon at a time, until you reach the desired consistency.
  3. Use or store – use right away or transfer to a jar for storage. It will keep in the refrigerator for up to 2 weeks.

Of course! If you’re looking to jazz up your mayo, try one of our ideas below!

  • Garlic Chive Mayo – to the jar or blender/food processor, add 1 crushed garlic clove and ¼ cup of fresh, chopped chives, then blend as directed!
  • Chipotle Lime Mayo – make chipotle lime mayo by stirring in 1 tablespoon of chipotle powder (for a spicy option) or 1 teaspoon of chipotle powder and 1 tablespoon of paprika (for a more mild option) and the juice of two limes to your already-made and emulsified mayo base.
  • Horseradish Mayo – add 1-2 tablespoons of prepared horseradish to the jar or blender/food processor with the other mayo ingredients, and blend as directed.
  • Homemade Ranch Dressing – stir 2 tablespoons of dried dill and the juice of 2-3 large lemons into your already emulsified mayo.

Ideas for Using This Homemade Mayo:

This homemade mayo can be used in any recipe that calls for mayo! It also makes for a delicious condiment for sandwiches. Below, you’ll find a few of our very favorite recipes that utilize this versatile condiment: 

Q Is mayo dairy free?
A

It is! Made with an egg, avocado oil, lemon juice, and sea salt, this recipe is completely free of dairy.

Q How to thicken/thin your homemade mayo?
A

If your mayo isn’t as thick as you’d like it, that may be because it didn’t fully emulsify during the blending process. If you’re emulsifying using an immersion blender, it’s important that you add the oil to the jar last, and that you hold the blender at the very bottom of the jar for 30 seconds before slowly moving it up and down. If you’re using a blender or food processor, be sure to drizzle your oil VERY slowly while the machine is on.

To thin your mayo (like we do for our homemade ranch dressing), simply stir in more lemon juice after the mayo is emulsified!

Q How to store homemade mayonnaise?
A

Store your homemade mayo in a mason jar or other airtight container in the refrigerator.

Q How long does mayo last?
A

Stored in an airtight container in the fridge, your mayo will keep for up to 2 weeks!

Q Can you freeze mayonnaise?
A

While it probably can be done, we actually don’t recommend freezing your mayo. Because it’s an emulsion, there’s a really good chance that freezing it will cause the emulsion to break down and the ingredients to separate.

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Homemade Mayo Recipe

By: Cassy Joy Garcia
No ratings yet
Prep Time: 10 mins
Servings: 16 Servings
This homemade mayo is creamy, delicious, and easy – it’s the perfect spread for your next sandwich, the perfect binder for your next chicken salad, or the perfect base for your next sauce or dressing!

Ingredients  

  • 1 large egg
  • 2 tablespoons fresh lemon juice (the juice from about 1 small lemon)
  • ½ teaspoon coarse sea salt
  • cups avocado oil

Instructions

Immersion Blender Method

  • Place the egg, lemon juice, salt, then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature.
  • Place the immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated.
  • Use the mayo right away or transfer to a jar (or place the lid on the mason jar you’re blending in) for storage. It will keep in the refrigerator for up to 2 weeks.

Blender/Food Processor Method

  • Place the egg, lemon juice, and salt in a food processor or blender. Blend for about 30 seconds, until smooth and frothy.
  • With the machine running, drizzle in the avocado oil as slowly as possible. It should take at least 2 minutes to add all of the oil.
  • After adding the oil, stop the machine to check that the mayo has been emulsified. It should be thick enough to form a peak on your finger. If it isn't, with the machine running, slowly drizzle in more oil, 1 tablespoon at a time, until you reach the desired consistency.
  • Use right away or transfer to a jar for storage. It will keep in the refrigerator for up to 2 weeks.

Nutrition Information

Nutrition Facts
Homemade Mayo Recipe
Amount per Serving
Calories
155
% Daily Value*
Fat
 
16.8
g
26
%
Saturated Fat
 
2.3
g
14
%
Cholesterol
 
11.6
mg
4
%
Sodium
 
77.1
mg
3
%
Carbohydrates
 
0.2
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
0.4
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Flavor Variations:
  • Garlic Chive Mayo – to the jar or blender/food processor, add 1 crushed garlic clove and ¼ cup of fresh, chopped chives, then blend as directed!
  • Chipotle Lime Mayo – make chipotle lime mayo by stirring in 1 tablespoon of chipotle powder (for a spicy option) or 1 teaspoon of chipotle powder and 1 tablespoon of paprika (for a more mild option) and the juice of two limes to your already-made and emulsified mayo base.
  • Horseradish Mayo – add 1-2 tablespoons of prepared horseradish to the jar or blender/food processor with the other mayo ingredients, and blend as directed.
  • Homemade Ranch Dressing – stir 2 tablespoons of dried dill and the juice of 2-3 large lemons into your already emulsified mayo.
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Brandi Schilhab

Brandi leads our efforts on content audits, outline construction, website calendar management, and a great deal of writing. She could unashamedly watch reruns of Friends + Harry Potter movies and never get bored!⁠ ⁠ ⁠
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